Dusted with powdered sugar and filled with joyfully sweet #BonneMaman #LemonCurd, these Mini Lemon Curd #BundtCakes are perfect for spreading the love! #Recipe below! INGREDIENTS: Cooking Spray 2 1⁄2 Cups All-purpose flour 11/2 tsp Baking soda 1⁄2 tsp. Baking powder 1⁄2 tsp. Salt 1 Cup Butter, room temperature 2 Cups Sugar 4 Large Eggs 1 Cup Sour cream 1 Jar Bonne Maman Lemon Curd DIRECTIONS Preheat oven to 350°F - Spray two mini bundt pans with cooking spray. - In a large bowl, whisk flour, baking powder, baking soda and salt. - In another large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, beating well between each. - Mix 1⁄2 dry ingredients into wet ingredients, mix until combined. Mix in vanilla extract, then add remaining dry ingredients and sour cream and mix until combined. - Fill each well of bundt pans to 2⁄3 full and bake for 16-18 minutes, or until a toothpick comes out clean. -Cool on wire rack for 10 minutes before removing from pan. -Spoon or pipe 2 Tbsp Bonne Maman Lemon Curd into each mini bundt cake. Note: If cakes or curd are warm, the curd may fall through the hole. Put on a plate before adding the curd. Yield and cooking times may vary depending on size of mini bundt pans.